Thai-Inspired Coconut Curry with Tofu and Vegetables
A fragrant and creamy coconut curry featuring crispy tofu and vibrant vegetables simmered in a flavorful Thai red curry sauce. This thai-inspired curry (vegetarian) ready in about 35 minutes pairs extra-firm tofu, pressed and cubed, coconut oil, medium red bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 14 oz extra-firm tofu, pressed and cubed
- 2 tbsp coconut oil
- 1 medium red bell pepper, sliced
- 1 cup snap peas
- 1 large carrot, julienned
- 2 tbsp red curry paste
- 3 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 can (13.5 oz) coconut milk
- 1/2 cup vegetable broth
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- 1/4 cup fresh basil leaves, chopped
- 4 cups jasmine rice, cooked
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large skillet over medium-high heat. Add 14 oz cubed extra-firm tofu and cook for 5-7 minutes, turning occasionally, until all sides are golden and slightly crisp. Remove tofu and set aside.
- Step 2: In the same skillet, add 3 cloves minced garlic and 1 tbsp grated fresh ginger. Sauté for 1 minute until fragrant.
- Step 3: Stir in 2 tbsp red curry paste and cook for 1 minute to release aromas.
- Step 4: Add 1 medium sliced red bell pepper, 1 cup snap peas, and 1 large julienned carrot. Sauté for 3 minutes until vegetables start to soften.
- Step 5: Pour in 1 can (13.5 oz) coconut milk and 1/2 cup vegetable broth, stirring to combine.
- Step 6: Add 2 tbsp soy sauce, 1 tbsp lime juice, and 1 tsp brown sugar. Simmer for 5 minutes until sauce thickens slightly.
- Step 7: Return the tofu to the skillet and gently stir in 1/4 cup chopped fresh basil. Cook for 2 more minutes to warm through.
- Step 8: Serve the curry hot over 4 cups cooked jasmine rice.
Frequently asked questions
How long does Thai-Inspired Coconut Curry with Tofu and Vegetables take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Thai-Inspired Coconut Curry with Tofu and Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.
Can I substitute ingredients in Thai-Inspired Coconut Curry with Tofu and Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Thai-Inspired Coconut Curry with Tofu and Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Thai-Inspired Coconut Curry with Tofu and Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
